Biscoff Ice Cream Log

This Biscoff Ice Cream Log freezes into a smooth creamy block you can slice easily. You get strong cookie butter flavor and soft crumbs running through the base. It looks great on a platter and is simple to mix and freeze.

Prep Time 15

Chill Time 6

Total Time 6 15

Servings Slices

Calories 360kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Ice Cream Log

600 ml (2 ½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
⅓ cup cookie butter
9 Biscoff cookies

Garnish

2 tablespoon cookie butter Biscoff
1 Biscoff cookie

INSTRUCTIONS

Ice Cream Log

In a medium bowl, combine the heavy cream and sweetened condensed milk. Use a hand mixer at medium speed to mix for 2 minutes.
Add the cookie butter to the cream mixture. Continue mixing for another minute or until the mixture thickens and its volume increases by one-third. This process adds air, resulting in a silky smooth ice cream texture.
Place 6 Biscoff cookies in the bowl of a stock blender and blend until you achieve a fine crumb consistency. Alternatively, you can use a food processor or a ziplock bag with a wooden rolling pin for this step.
Fold the cookie crumbs into the ice cream mixture using a silicone spatula, ensuring they are evenly distributed throughout.
Pour a layer of the ice cream mixture into a silicone log mould or any other silicone mould shape of your choice. Scatter pieces of one broken Biscoff cookie on top. Continue layering the ice cream and remaining cookie pieces until all ingredients are used.
Gently tap the mould on the benchtop to ensure the surface of the ice cream is flat and smooth.
Freeze the mould overnight to set the ice cream.

Garnish

Once fully set, carefully release the ice cream from the silicone mould and transfer it to a serving plate.
Warm the additional cookie butter in the microwave for 15 seconds, then transfer it to a piping bag. Snip a small hole at the tip of the bag.
Garnish the ice cream log by drizzling it with the warmed cookie butter and sprinkling Biscoff cookie crumbs on top.
Return the ice cream log to the freezer until you're ready to serve.

To Serve

Remove the ice cream log from the freezer and let it sit at room temperature for 10 minutes to soften slightly. Use a sharp knife, warmed by dipping it in hot water, to cut slices of the ice cream log.

NOTES

• Make sure your cream is very cold before mixing. Cold cream whips faster and holds more air.
• You can use larger cookie chunks for more texture or fine crumbs for an even mix.
• The log keeps well for up to two weeks in the freezer when wrapped tightly.

NUTRITION